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Recipe : *** Chocolate, Hazelnut, Banana And Olive Oil Teacakes

Chocolate, Hazelnut, Banana And Olive Oil Teacakes
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Course:
Dessert or Snack

Practical information

  • Prep time
    20 min
  • Cooking
    30 min
  • Ready in
    50 min
  • Difficulty
    Very easy
  • Price
    Very friendly budget
  • Rate:
             

Categories

Budget:
friendly
Difficulty:
easy recipe
Recipe for:
kids, big families
Preparation:
in advance
Category:
Cakes Sweets and Ice-creams
Tags:
Banana, chocolate, hazelnut, oil, Olive, olive oil

Recipe's Ingredients

  Quantities for people → Recalculate
  • 3 eggs
  • 3 tablespoons hazelnut flour
  • 3 tablespoons quinoa flour
  • 3 tablespoons amaranth flour
  • 1 teaspoon baking powder
  • pinch of salt
  • 1 banana, just ripe but not overly so
  • 120 g (minus 2 tablespoons) blond cane sugar
  • 80 g dark chocolate, 70 % cocoa
  • 120 g brown rice flour
  • 80 g pecans, chopped coarsely
  • 130 ml olive oil

  • Recipe preparation steps

  • 1
    Preheat your oven at 177°C.
  • 2
    Grease 6 muffin molds; set aside.
  • 3
    Melt the chocolate in a double boiler; set aside.
  • 4
    In a large bowl, mix together the brown rice, hazelnut, amaranth and quinoa flours.
  • 5
    Add the baking powder and salt; set aside.
  • 6
    In the bowl of a stand mixer, beat the olive oil with the sugar, then add the eggs, one by one, waiting that the previous one is well incorporated before adding the next.
  • 7
    Add the melted chocolate and mix well.
  • 8
    Reduce the speed to low and add the flour mixture.
  • 9
    Add the banana and pecans.
  • 10
    Divide the batter between the molds.
  • 11
    Add extra pecan and banana slices, if you wish for decoration on top.
  • 12
    Bake for 30 min, or until the blade of a knife inserted comes out dry.
  • 13
    Let cool and unmold on rack.
  • 14
    Enjoy whenever, and have as many as you want.
  • 15
    They keep for a few days but are best eaten on the day.
  • Ready !



 

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